Oct 29, 2013

Tuna casserole, the quintessential American dish. Perfect for potlucks and under $10 to make. Made with canned tuna, mushrooms, peas and noodles in a creamy sauce (and no canned soup) finished with toasted breadcrumbs – so good!

The first time I tried tuna casserole was back in 2011. Yes, you heard me right! In fact, when I told my daughter what we were having, she warned me she may be eating something else tonight. The good news is we all LOVED it, and I've made it for my family many times since then. Today I decided to give my photos a facelift since this was on the menu.

For those of you who haven't tried this yet, I originally posted this back in 2011 after getting many requests for a lighter version. Now it's become quite popular on my site. You can easily adapt this with different vegetables, swap the tuna for chicken, use whole wheat noodles – no rules to cooking, just have fun with it.

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat

Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add drained tuna, stirring another minute.

Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

274 comments
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Does it change the points value to use all-purpose or whole wheat flour instead of gluten-free flour? Also, did you serve this with any outside vegetables, or does this count as an all-in-one dish? This sounds excellent, my hubby loves tuna casserole, so he'll be very happy. :-)

I love the shiratake noodles! I buy the NoOodles brand. They sell them on their website and on QVC. Must admit it is a different texture, but used in a stir fry or with your bolognese sauce (WW also has a good recipe) they are awesome. TRICK to cooking them is to rinse them like crazy and then dry fry them to get all the moisture out. Then add them to your soups, sauces, etc. They take on the flavor of whatever you cook! Love your site, Gina! Thanks so much!

Your last instruction is to put the casserole under the brolier for a few minutes, but the photo has it in a pyrex dish. My pyrex says do not use under a broiler, and my son actually had a dish explode when he did. Your thoughts?

I really need to make this. My husband grew up w/ a Mom who made "Tuna Casserole": Noodles, a can of tuna and 2 cans of cream of mushroom soup. No kidding. Ick! This looks infinitely better and more healthy too!

I, too, had a Purex dish explode when placed under broiler. What a mess, glass shards everywhere...That said, I love this recipe but have never made a tuna casserole WITH cheese, always without. So leaving out that cheese makes it less points and every bit as tasty in my opinion.

I love your recipes and also that you include both the "old" points and the points plus. I am not a fan AT ALL of the Points Plus Plan so really appreciate not having to recalculate for the old points. Keep up the great work and THINK SPRING. Rosie

This was filling for me, but was also full of vegetables and sauce. If you omit something it may not be as filling, so I would replace it with a vegetable you like instead. Broccoli or maybe some carrots and celery.

I LOVE the shiratake noodles! I've only had the angel hair width and they're awesome. Rinse well, cook in broth, and dry them on a nonstick pan. I've made a really spicy Asian-inspired dish, an Italian tomato sauce and chicken noodle soup. All were equally yummy.

Looks great! I have always taken the lazy route and used the healthy request cream of mushroom soup but this sounds awesome. Will be trying this weekend! I like to top off my tuna casserole with a bit of lemon juice right before serving, too.

Gina, I decided I was going to try this tonight with my family. My husband and parents LOVED it and couldn't believe it was a WW friendly dish. When I tasted it, I felt like I was 10 yrs. old again. It took me back to my childhood. Thanks for an awesome recipe that we will be eating again and again!

Made this last night for my family. We all LOVED it! I didn't use mushrooms, and used fresh chopped broccoli instead of peas (mine were a frozen block of ice). It turned out awesome, I was really hoping for leftovers, but the 10 year old cleaned the pan! Can't wait to try more of your recipe's. I shopped for a few others and will be trying them soon. Thanks so much for taking the time to put together a great site to share your talent with us all!!!

I like Shiratake noodles. You have to rinse noodles really well out of bag to get rid of fishy taste. They really had no taste of their own. I've made stroganoff and fettucine alfredo with them and while the texture is different-a little rubbery, I thought they were a worthy substitute.

I made this casserole today and liked it okay. My husband thought it was good. I think it would have been better with the panko crumbs, but I used to whole wheat. I don't know what it needed, just a little "kick". It was a filling 8 points and we had a good laugh that we had not had tuna casserole since our early marriage, poor days. So just that pleasant memory was worth the recipe.

I made this other night when it was cold and gray out and it was awesome. My husband loved it! I added some broccoli for some extra veggies. I think next time I'll use regular chicken stock instead of reduced sodium.

I made this tonight and loved it. My 13 month old twin girls loved it too! It is so much better than your typical tuna noodle casserole. So far we have loved everything that we have made from your site. thanks for the great "skinny" recipes! You are making losing weight so much yummier!

I made this tonight for dinner and am so glad there are leftovers for lunch this week!

I added one small head of broccoli (cut into tiny florets) and used panko instead of wheat bread crumbs. Still great!

One important note: I couldn't find 50%-reduced-fat cheese at either of my local grocery stores, so I pulled up the nutrition information and did a point-comparison. The Cabot 50%-reduced-fat cheese and 1/3-less-fat cheese have the same number of points for 1 oz. For 4 ounces (the amount the recipe calls for), 1/3-less-fat cheese has 2 more points than Cabot (9 vs. 7). I used the old points calculator for this information since I haven't tried Points Plus yet.

Hope this helps someone who finds themselves in the same predicament as I! Thanks, Gina!

Just made this tonight for dinner and it was wonderful. My husband loves tuna noodle casserole and grew up with it, but I had never had it, so I decided to try it....just yummy! Love your site! Tried your mustard pork chops last week and loved them too! Can't wait to try more!

Just pulled this out of the oven. I was a little scared to make this, having never had tuna noodle casserole before, and not thinking it sounded very appealing. Delicious!! I can't wait for my boyfriend to get home and try it. I am snowed in and didn't have mushrooms so I added some chopped carrots. Very yummy and perfect for a cold day. I will be making this again. Thanks for another fantastic recipe Gina!

We made this tonight - fabulous! I like the taste of mushrooms with tuna, but my husband doesn't care for mushrooms. I subbed diced celery and served sauteed onion, mushroom, zucchini and squash on the side so I could have my mushroom fix! (Easier for him to pick around them that way...)

Very Very Tasty! My husband and I are iced in (blizzard 2011) and have been cooking through your blog. We were extremely pleased with this recipe. Thanks for sharing so many wonderful and healthful recipes! Keep 'em coming girl!

I made this last night for me and the hubs... it was delicious! Still had the same comforting flavor profile of our more-fattening recipe, and it was even more satisfying! I also had some fresh spinach on hand to use up, so I chopped it and added that as well! Yummy!!

I just want to say YUM. I love tuna casserole but rarely make it due to the heavy points value. This version is so delicious and the lower pts value makes me want to dance! lol Another wonderful recipe, Gina. THANK YOU!

I want to tell you that we totally enjoyed the Tuna Noodle Casserole. I don't recall eating this dish growing up but I'm sure I've tried it along the way. It's a repeat for sure! The tuna was VERY mild! Thank you so much for sharing. I'm a WW member and have shared your website with my fellow members. Also, I let them know that the casserole was very tasty! Thanks again!Susan

Gina - I am so glad you do what you do! My husband dreaded me making the tuna hotdish because his mom used to make the "cheap and yucky" kind of tuna casserole. Well needless to say he loved it! It was great and the serving size was quite large. So flavorful. THanks again!

I have to count my sodium carefully. You don't list that. Do you know what it is or do I need to figure it out myself? I would be using low sodium fat free chicken broth and swiss cheese since it has soooo much less sodium than cheddar.

My mom and I made a New Year's resolution to get together once a month to cook something low-fat and healthy. This recipe won the race!

I agree with the other writer that the cheese that it called for was difficult to find. We had to go with something else, and used one ounce less of cheese so we would conserve on Points.

I think it is the mushrooms that give the look of this a more professional, restaurant quality look. It was very easy to make, and low cost.

The only thing I would say is to add more salt (it was slightly bland) or have an actual salt measurement listed. I would also add minced garlic to mine with the butter to make the flavor pop more. That's all though! Yum!

Gina,I want to try this for my meal group ( we make freezer friendly meals and exchange them) Any idea on how this freezes and how long would they re-heat it for from frozen?Thanks! Sooo looking forward to it, looks amazing!

I just made this for dinner. Fantastic! I did add a little of this and that, things that I like. I added a little Mrs. Dash, a squeeze of half a lemon, used green pepper instead of peas (some in my house hate peas, but I love them), I also used evaporated skim milk instead of 1% because I love using it when making low fat cream sauces. What attracted me to this recipe was the sherry. It really rounds out this dish and reminds me of when I was a kid. My mother always used sherry in dishes made with seafood. So a big thumbs up to this. Awesome and thanks for sharing your yummy recipes :D

Came across your site recently and love it! I made this casserole for dinner last night and it was a huge hit. We've never had tuna casserole before but I will definitely be making this again. My husband skeptically raised his eyebrows when I told him what we were having for dinner, but he ended up having seconds. The only change I made was to substitute green beans for the peas.

(Also made your lightened up chicken piccata the other night to very rave reviews.)

I made this tonight: served with a salad and followed it up with your Banana Cream pie. My son was like "Mom! I thought you were on a diet!!!". They had no idea they were eating lightened up versions of anything. This casserole was FANTASTIC. I followed your recipe to the letter, including the sherry, and the broiling. PERFECTION. Thank you!

I don't ever eat seafood, of any kind. I am a huge fan of your site and figured that if anyone can make it taste good...it would be you! So I gave it a try yesterday. This was delicious!!! My husband and I loved it. I only made one subsititution. I didn't have sherry. I read online to substitute half apple cider vinegar and water. I've never tasted it with sherry, but this way was amazing! Thank you so much! :O)

8 points IS skinny, really. The minimum number of points anyone gets on WW = 29. So, you get a really delicious, comfort-foodish, favorite dish (for many of us who grew up on the stuff), for less than 1/3 of your daily points. That sounds skinny to me. :)

Gina, I've lost 75.8 pounds (the .8 matters, dangit!) on WW and cook at least 3 of your recipes per week. You do so much to help us all embrace eating REAL food, just made a little skinnier, and I don't know what I'd do without your site! You rule.

I can't stand tuna casserole, but made this tonight for DH as a surprise (it's his favorite). Let me say, this was DELICIOUS!!! For someone like me to say that is huge. The tuna was not overpowering and the creamy sauce was amazing. I will definitely make this again!

This tuna casserole is delicious. I made it this weekend. I have to say it is the best TC I have ever had. Much better than anything made with Cream of Mushroom soup. My entire family loved this, even the two year old.Thank you for your site. Your recipes are wonderful!

I made this tonight and it was a hit. I was really afraid the sauce would be bland since there wasn't many spices but boy was I wrong. The sauce was amazing. I think the sherry was the kicker. This is going in the regular rotation.

Another winner! I am addicted to your recipes! The picture won me over on this one...I've never had tuna noodle casserole, but it looked like a good comfort dish on a cold day. It was delicious. My husband and my son agreed!

I made this tonight. Did everything except the sherry. Have never had tuna casserole, and usually hate peas, but this was absolutely divine. It's also extremely filling. I couldn't finish the last few bites, even though I REALLY wanted to.

Also have made the Baked seasoned fries, easy garlic cheddar biscuits, baked tilapia with lemon butter, and a couple others and have enjoyed everything so far!

Thank you so much for this!! Tuna Noodle Casserole was always a staple in my house growing up, and I have never been able to create something that felt right, that wasn't loaded with calories and fat.This is awesome, tastes great, and fits easily into my points for the day!Can't wait for my husband to come home to try. Also, my 16 month old LOVES it ;)

I'm one of those people who open the refer door & start eating after work (after losing 70#--don't want to gain them back), so I'm looking for freezable recipes. I picked this up under the "freezer" list, but you don't have any freezing instructions. Did I miss something? Love this site--keep up the good work!!

Just made it for dinner tonight, and it came out delicious :) Thank you so much for all your great recipes that you share with us on your page!! I must have made/tried a dozen of your recipes with success =0) I have recommended your site to a few WW and non WW friends and they love you and your food!! thanks again :)

This is *so* good that I'm eating it now, put my fork down, and had to tell you very quickly what a hit this is with my picky family. Thank you SO much! They also adore your mini egg omelets (which I cook in heart-shaped cupcake pans). Can't thank you enough!

I made this last night up to the breadcrumbs part. I refrigerated the dish and left the rest for my husband tonight. He easily added the breadcrumb mixture and baked (he is a terrible cook). He had some for dinner before going to play hockey and I ate mine after I got home from grad class. He left a note; "Awesome dinner sweetie! Love you!" I think that says it all. I can't wait for him to get home so we can cut into your banana cream pie I made last night too!! Thanks Gina

This was my first tuna casserole ever as well (eating and making). My boyfriend grew up on it but doesn't like mushrooms so this was a hit because it didn't involve cream of mushroom soup. We substituted the mushrooms for celery and added a bunch of broccoli as well and it was great! We ended up having a "skinnytaste" week trying to use recipes that used some of the same ingredients. I cooked chicken in the crockpot (lifesaver!) and made chicken broth and was able to use that on many things, including this. So far in the last week we have made white bean stuffed green peppers, tuna casserole, cilantro chicken salad, and tonight we are making the white bean chili (which is my absolute fav skinnytaste recipe!) Love your blog!

Hi Gina,Just want to let you know that I LOVE LOVE LOVE your site!! I started WW almost 4 months ago, and my biggest challenge was how to cook for 2: my husband is vegeterian, and I am not: he is also kinda skinny, and loves pasta, pizza, cheese, etc. He is not at all the quinoa veggi type! So dieting would mean: cooking 2 dishes! but with your blog I found the perfect solution! I did changed the tuna noodle casserole and used brocoli, green beans and peas: he loved it!! He asked me the next day for the leftover (which he never does).Your blog has also triggered my creativity in cooking! Yesterday I made the muffins with papaya, but I didn't have enough of it, so used some mango and pineapple (and here I made tropical muffin): they were awesome, but I guess I should use whole wheat flour for pastry and not normal whole wheat flour> But still awesome!This morning, I woke up and thought: let me have some nice and healthy breakfast: and I made the mini cheese omelette, and got ready while they were cooking (I used asparagus instead of brocoli though), soooooo yummy!!!!I love the fact that your recipe are easy and very comprehensibly written, and Oh so tasty! You are making my WW journey a fun and loving one, and you have def played a role in my change of lifestyle! Thanks thanks thanks!!!Shital

Gina, I found this recipe under "freezer-friendly recipes". Do I freeze this after baking/broiling or before? How do I thaw it? How do I reheat it? I'd like to stock my freezer to save time, but not sure how to go about it. I'm still learning a lot about cooking, and your website has been my go-to for months now. Thanks!

Freeze it before baking since everything is cooked. Top with breadcrumbs when you are ready to bake.Let it cool before freezing and wrap it tightly. To heat later you can either thaw it in the refrigerator the day before, or bake it frozen. It will need to bake much longer frozen, 1 to 2 hours.

This is my second time making this and again a huge hit. The first time I made it exactly, this time I substituted canned chicken breast chunks instead of tuna and broccoli instead of peas. Thanks again, Gina.My hubby is wondering about a 'Gina' version of alfredo?

This was delicious! I made it on Wednesday night this week, and it was even better the next night after all the flavors really melded. My husband loved it too! Great job, Gina!! I refer all my WW friends and others I know are calorie conscious to your site. Glad you're out there making the healthy life choices so much better. YUM!

i've never had tuna noodle casserole before making your recipe and now it is the only kind i'll eat. it was amazing!!! tonight i'm making the low fat baked ziti with spinach for friends. thank you so much for the amazing recipes. they are really helping me stick to the new points plus plan.

@ Angela a "Gina" alfredo would make my day. I am adding this one in for Friday Meals! I have just started on WW and Gina's blog has made me and my hubby the happiest people alive. From Carnitas to Crepes we are loving life!

So I tried this with chopped turkey instead of tuna - fabulous! I don't know what it does to the points value, but it tastes just like the turkey tetrazzini recipe my husband loves only with much less work. Thank you so much, Gina! I get raves every time I make it.

Everyone else was having pizza, and I wanted something else....So I made this!! It sounds like a lot of steps, but when I got going it was easy and terrific!!! One of my son-in-laws friends ate a big bowl of it too!!!

Gina, it turned out just as delicious, however it was a little bit more liquidy without the pasta soaking some of that up, but I didn't mind because it still tasted great! Any ideas for a thickener that wont add more points?

I doubled the recipe and served it tonight for a church group. I have made tuna noodle casserole before, but this was first time with Gina's recipe. EVERYONE really liked it. It is definitely a keeper!

I served it with a green salad and crusty sour dough bread (sliced, spread with butter and heated in oven).

I doubled the recipe and used whole wheat extra broad noodles and it was so delicious!!! I like this better than using the cream of mushroom or whatever the traditional recipes call for, the consistency was perfect and it was full of flavor. I have turned 4 people to your website and we are all very happy to be cooking your recipes!!

I'm from the South and I grew up on tuna casserole but with white rice instead of noodles. I like the rice better. My boys (7 & 10) LOVE the rice tuna casserole I used to make but no one in the family really liked this one. I think the mushrooms were a little much. I might add 1/2 cup matchstick carrots and 1/2 the called for mushrooms. I'll try it again using brown rice, carrots and 1/2 the mushrooms and get back to you! I do LOVE this site. I've told everyone I know about it!

This was fantastic! I don't think I've ever had this dish before but can't imagine making it with a can of mushroom soup (yuck!) I even got my hubby to eat it and he hates mushrooms and peas! I added an extra cup of peas and only used 6oz of mushrooms, which I cut up into smalled pieces (was afraid hubby would try to pick them out if he saw them) it turned out great! This is the 5th recipe of yours that I've made this week and they've ALL been wonderful! -Kristen

I have grown up with tuna noodle casserole - from my mom's unhealthy loaded with cheese and potato chips, to our modified low sodium mushroom soup and add veggies version. I was a little apprehensive but loved the lightened up taste in this recipe. Great job!

Wonderful, wonderful recipe!!! I didn't have cheddar, so I used Sargento 2% mozzarella instead...also used diced red bell pepper in place of the mushrooms (for the hubby's taste). This is hands down the BEST tuna noodle casserole my hubby and I have ever had! Thank you for your great recipes.

My husband detests peas, so I substituted them with shelled edamame. He had turned up his nose when I bought 2 cans of tuna as part of my hurricane preparedness, but gave me the thumbs up after I made this dish on the down low. Awesome recipe and I love the mushrooms!

I made this yesterday and as I was making it I suddenly remembered that I had tried serving my boyfriend a tuna casserole (that used rice) not too long ago and he hardly ate any of it.

However, when I made this one for the two of us he ate ALL OF IT. I had one serving.. he had three and then later went back and finished the rest. (he's 6'4" so he can eat a lot). This recipe is so much better than the other ones that I've tried. Thanks again! I cook consistently from your website more than any other blog.. and I read a lot of blogs :)

Can't believe anyone can say they've never had tuna casserole! I was raised in the midwest, and we didn't have much money, tuna casserole was a staple!! I've made it so many times, I can't count. But this recipe looks awesome! Can't wait to try it!

I have never made a tuna casserole either... until today! This is absolutely WONDERFUL! I did add a little cayene pepper to add some zing. I don't have enough days to make all the great recipes you have posted on this site - they all sound great and your pictures are so helpful and pretty. Thanks for this gift.

My husband detests tuna casserole. In fact, in 13 years of marriage, we've never eaten it. I have never made one. They have sounded good to me, but not wanting to be the only one eating it, I've never tried. I love this website, though (and rave about it every chance I get to whoever will listen), so I thought I'd give it a shot. The DH doesn't like cream sauces or fish in any pasta, so this had a lot of strikes going into it. When he heard what we were having, there was much tension in our happy home while waiting for it to finish in the oven. (I made sure to have it there before he got home so he wouldn't have a choice but to try it!) The result? "It's not bad. It's not my favorite. But it has a lot of flavor which is nice." He's still not a fan of fish in pasta, but he finished his serving. That says A LOT for this very picky eater. Thanks, Gina, for making my WW experience enjoyable, for feeding my family well, and for giving me something to tell my neighbors about. :)-Linna

Gina, you are just the best! Love this site. Made this for dinner the other night for some VERY reluctant eaters who aren't fond of tuna. Everyone gobbled it up, and the leftovers are even better. Thank you so much!

Made this tonight and YUMMY!!! Very easy to make and delicious!! I am a diabetic and it was wonderful having a little pasta for a change and appreciate that all your recipes have the carb count on them!!

I made this tonight and it was delicious. My husband loves tuna casserole but i have not made it since joining WW. This taste much better then the ones I used to make with the cream soups. Thanks Gina for the great recipes. Not only are they tasty and easy to make but I was able to make it without making a special trip to the store.

My husband was hesitant about this dish, but he loved it! I did replace the peas with edamame, though, and it turned out excellent, I'm not very good about guesstimating 1/6th of a dish. Is it about 1 cup per serving or 2?

Long time lurker, first time poster. ;) I don't like to comment on recipes until I've made them, so I waited...and waited...until I had made this. And it was wonderful! I know it says 1/6th is a serving, but - well, I went and hit the treadmill last night so I could have more. :D It was delicious! Took a little longer to make than I expected, but that'll go down over time as I make it more often. Thanks for the great recipe.

Does the recipe mean to call for 6oz of noodles? I feel like this would be a TON of sauce and no noodles. I originally cooked 6oz but once the sauce was done i convinced myself it must have meant 16oz (a standard bag of egg noodles) and went ahead and made the rest of the bag---this seemed to be a good proportion to me. I was just curious???

Just made this for dinner tonight. I was craving something warm, comforting and that employed canned tuna (which I had plenty of.) It was delicious! I didn't have Sherry, so I used vermouth instead. I halved the recipe since it's just me I'm cooking for, but I think I used too much pasta because it wasn't wet enough. I had to add a little extra milk and chicken stock to compensate, but again, delish! Very happy.

Making this tonight. I have made this several times and it's fantastic. I also like it with spinach added instead of the peas. I had a request for no peas and it also came out delicious. Thank you for your recipes. They really help keep me on track.

I just made this for dinner tonight. I used Fiber Gourmet rotini pasta, added about a cup of broccoli, a little nutmeg to the sauce, used 33% less fat sharp cheddar cheese, and topped with about 3T of panko breadcrumbs. Even though the cheese I used added a bit more calories, I think the pasta lowered it, so it's about the same. It was divine! I always loved my Mom's tuna noodle casserole growing up, but this one is even better! And I can't believe it's healthy. So rich and creamy! Thank you! Thank you! Thank you!

I made this tonight. I used FF milk because it was all I had on hand. I also added fresh-frozen green chile (I have a freezer full, being from New Mexico) and minced garlic. It was delicious!! Thanks for the continued yummy recipes.

I made this not too long ago and my little grandson absolutely loved it. He is such a picky eater so we were very surprised. He has requested casserole every week since. He gets it this week. Thanks for making a favorite healthy.

This was awesome! I've only made tuna noodle casserole a couple of times but I'm sure it was with cream of mushroom soup or something. Ick! My mother hadn't had tuna noodle casserole in 20+ years and said this was her favorite ever. My husband had 3 servings. I didn't tell him it was healthy (although after 3 servings, that probably doesn't matter) :)

I made this today and it turned out amazing!! i have even been a fan of tuna noodle casserole but this has changed my mind! i did use spinache noodles, and replaced the milk with fat free sour cream (fiances request). new fav fall casserole for sure! Thanks!

made this last night and it was winner! only thing I did different was add fresh garlic (about 2 cloves), used mild cheddar cheese because I don't like sharp. I will say the next time I will not add peas I didn't care for that texture or flavor but overall this was a good recipe and I will be making it again.

I make many of Gina's incredible recipes. As a 2 1/2 year weight watchers member, I get to cook and take all the guessing out of figuring out the points. That said, I don't often comment. But this dish was incredible. I loved it and my boyfriend (who can't keep track of a all my hungry girl, skinny taste, skinny kitchen blogs) went up for seconds. I plan on making this one a staple.

I have never had tuna noodle casserole before, the idea always kind of grossed me out. I made this with broccoli instead of mushrooms and I only had one can of tuna. It just came out of the oven and is delicious!

I have made a bunch of Gina's recipes and so far all of them have been great.

My husband and I have deemed this our favorite dinner; however we have loved all of our skinnytaste recipes. I made this before with mild cheddar and this time i made it with sharp like the recipe called for, and it was so much better. Because of you, I cook for my family and actually starting to like it!

wow amazing!! Made this tonight (but added broccoli and bok choy instead of peas because we don't really like peas)and it was SOO good! My three year old asked me to make it again tomorrow lol I'll definitely be making it again!